(makes 20 tapas serves)

INGREDIENTS
250g (2) potatoes (we prefer to use Agria) (peeled and roughly diced)
40g (4 tbsp) unsalted butter (diced)
50g Tetilla cheese (or ripe brie) (diced)
2 egg yolks
2 tbsp finely chopped parsley
1 tsp flaky sea salt
130g (1 cup) finely chopped onion
250g (12-14) prawns (shelled, tails removed, deveined and roughly chopped)
70g (1/2 cup) flour
30ml (2 tbsp) water
65g (3/4 cup) fresh breadcrumbs
Garlic Aioli


METHOD
Place potatoes into a small pot and cover with water. Bring water to the boil and cook potatoes till tender. Drain potatoes into a sieve. Return potatoes to pot and place over a low heat, sliding pot back and forth to remove remaining moisture from potatoes.

Mash potatoes till they are lump free. Add half of the butter, cheese, one egg yolk, parsley, salt and pepper, and mix till smooth and creamy. Cover with plastic wrap and set aside.

In a small frypan over medium heat melt remaining butter. Add onion and cook till soft and translucent.

Add prawns and cook for 2-3 minutes or till cooked through. Remove from heat and cool.

Fold onion and prawn mixture into potato mixture till well combined.

Place remaining egg yolk and water into a small bowl and mix to combine. Place flour and breadcrumbs into separate low-sided containers.

To shape croquettes: Flour hands lightly, scoop up a 25g portions of croquette mixture and shape into a cylindrical shapes approximately 5cm long and 2cm thick. Roll cylinders in flour, shaking off excess flour as you go. Dip cylinders into egg yolk mixture then into breadcrumbs. Reshape if necessary, place onto a tray and refrigerate for at least 1 hour before cooking.

Heat a large frypan over medium-hot heat. Add oil and heat till hot. Reduce heat to medium.

Add croquettes in small batches. Cook on one side for 1-2 minutes or till just golden brown. Turn and continue to cook on each side till croquettes are evenly browned and hot. Remove croquettes from pan onto paper towels to remove excess oil.

Continue cooking croquettes in batches till they are all cooked. Keep the first batch hot by placing them uncovered into a 150°C preheated oven while you cook the remainder.

Serve hot with Garlic Aioli.

Garlic Aioli

(makes 250ml)

INGREDIENTS
3-5 cloves garlic
1/2 tsp flaky sea salt
2 large egg yolks
60ml (4 tbsp) Village Press Manzanillo extra virgin olive oil
125ml (1/2 cup) canola or sunflower oil
30ml-45ml (2-3 tbsp) hot water


METHOD
Place garlic and salt into a mortar and, using a pestle, pound to a creamy paste. Transfer paste to a bowl of a small food processor fitted with a metal blade.

Add egg yolks and process to combine. With food processor running slowly drizzle in oils till a thick emulsion forms. Pour in hot water, 1 tablespoon at a time, till Aioli is a dropping consistency.

Store in refrigerator in an airtight container for up to 3 days.